Avocado and Coconut Noodles With Edamame 6.000

Tom McCorkle for The Washington Post; food styling by Bonnie S. Benwick/The Washington Post

Weeknight Vegetarian Feb 24, 2019

A bright dressing plus crunchy and creamy elements make this dish taste both comforting and fresh.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 6 servings

  • 8 ounces dried buckwheat soba noodles
  • 9 ounces frozen shelled edamame beans (about 1 1/2 cups)
  • 1/2 cup hulled, unsalted sunflower seeds
  • 1 cup unsweetened coconut flakes (small shredded or large flakes)
  • 1 teaspoon crushed red pepper flakes
  • 1/4 cup coconut aminos (may substitute other liquid aminos or low-sodium soy sauce)
  • 2 tablespoons honey (may substitute agave nectar)
  • 1/2 cup fresh lime juice (from 2 or 3 limes)
  • 2 teaspoons peeled, freshly grated ginger root (from 1-inch piece)
  • 6 scallions, trimmed and thinly sliced on the diagonal
  • Flesh of 2 ripe avocados, sliced


Bring a large pot of water to a boil over medium-high heat. Add the noodles and cook according to the package directions until just shy of tender, for 5 to 6 minutes.

Add the edamame to the pot; continue cooking until the noodles are tender, for 1 minute, then drain the noodles and edamame in a colander, and, while tossing them, rinse thoroughly under cold water (to prevent gumminess and cool the beans quickly). Drain.

While the noodles are cooking, heat a skillet over medium heat. Add the sunflower seeds; toast until they start to become fragrant, for 1 to 2 minutes.

Add the coconut to the same pan; continue toasting both together, stirring and/or shaking the pan frequently, until both are lightly browned, 30 seconds. Transfer them to a plate to cool.

Whisk together the crushed red pepper flakes, aminos, honey, lime juice and ginger in a large bowl. Add the scallions and avocado slices, tossing gently to coat.

Add the drained noodles and edamame, the toasted sunflower seeds and toasted coconut, tossing gently until evenly distributed.

Serve at room temperature, or chilled.

Rate it

Recipe Source

Adapted from "Salad Feasts: How to Assemble the Perfect Meal," by Jessica Elliott Dennison (Hardie Grant Books, 2018).

Tested by Joe Yonan.

Email questions to the Food Section.

Email questions to the Food Section at food@washpost.com.